January 4, 2026
Loaded Baked Potato Soup
This vegan Loaded Baked Potato Soup has everything you love about a loaded baked potato! Crispy skins, smoky tofu bacon, creamy cheddar, and fresh chives all wrapped up in one cozy bowl. It’s rich, hearty, and full of flavor, making it the perfect comfort food for chilly nights, game day gatherings, or anytime you’re craving a soul-warming meal! Plus, it’s a great way to use the whole potato (skins included!) for low waste cooking.
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more soup recipesThe Coziest Soup for Chilly Nights: Vegan Loaded Baked Potato Soup
Loaded baked potatoes have always been a comfort food classic for me. They’re cheesy, smoky, hearty, and endlessly customizable. This vegan loaded baked potato soup reimagines those familiar flavors into a cozy bowl that’s perfect for any occasion. The secret? Crispy potato skins for crunch, actual baked potatoes in the soup for extra creaminess, smoky tofu bacon for depth, vegan cheddar for that nostalgic gooeyness, and fresh herbs for balance! Whether you’re serving it to guests or enjoying a quiet night at home, this soup is a guaranteed crowd-pleaser that brings all the warmth and nostalgia of a favorite childhood dish!
Why You’ll Love This Recipe
✔ Cozy and comforting: Like a loaded baked potato in soup form.
✔ Packed with flavor! Smoky tofu bacon, crispy potato skins, vegan cheddar, and fresh herbs come together to for an explosion of flavors and textures unlike any other potato soup you’ve had!
✔ Zero-waste cooking: Instead of tossing out potato skins, this recipe turns them into a crunchy topper or side snack.
✔ Simple ingredients, big payoff: You only need pantry staples and a few fresh vegetables to create something that tastes gourmet!
✔ Freezer-safe: Perfect for stocking up your freezer with ready-to-go cozy meals.
Step-by-Step Instructions
1. Bake the Potatoes and Crisp the Skins:
Scrub and pierce russet potatoes, then bake until fork tender. Scoop out the flesh and set aside the skins. Toss the skins in olive oil, smoked paprika, salt, and pepper. Roast until golden and crispy.
2. Make the Tofu Bacon:
Marinate thin strips of tofu in a smoky, savory sauce, then pan-fry until crispy and browned.
3. Build the Soup Base:
Sauté onions, celery, and garlic in vegan butter and olive oil. Stir in flour to create a roux. Slowly whisk in vegetable broth and seasonings.
4. Add the Potatoes, Cream, and Cheese:
Mash the baked potato flesh into the broth, then stir in vegan heavy cream, cheddar shreds, and half the crispy skins.
5. Simmer, Serve and Enjoy!
Simmer until creamy and thickened, then ladle into bowls. Top with tofu bacon, chives, cheese, and extra crispy skins.
Tips and FAQs
- Don’t skip the crispy skins! They add the perfect crunch and make this soup extra special.
- Choose starchy potatoes like russets: they blend into a creamy base while keeping some texture.
- Customize the consistency: for a thicker soup, mash more of the potato flesh. For a chunkier soup, leave some bigger pieces.
- Make it ahead of time! The soup keeps well in the fridge for 3 to 4 days. Just reheat gently on the stove.
- Freezer friendly: freeze in airtight containers for up to 2 months. Add a splash of broth or cream when reheating to refresh the texture.
- Bake the potatoes: Baking the potatoes intensifies their natural sweetness and creates a fluffier, more flavorful base for the soup. Boiling or sautéing can sometimes make them watery or bland.
- Use the whole potato: baking gives you both the creamy interior and the skins to crisp up for crunchy toppings, making the recipe zero-waste.
- Save time with prep: Bake the potatoes a day ahead, store in the fridge, and crisp up the skins right before making the soup.
Can I Make This Loaded Baked Potato Soup Gluten-Free?
Yes! Swap the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
What if I Can’t Find Plant-Based Cream?
You can sub for unsweetened and unflavored extra creamy non-dairy milk option like extra creamy oat milk or soy milk. Additionally, you can make your own cashew cream or use full-fat coconut milk (although this may affect the flavor).
How Long Does This Soup Last?
It keeps for 3 to 4 days in the fridge or up to 2 months in the freezer!
More Soup Recipes
Tomato Soup with Grilled Cheese Croutons
Comfort in Every Bowl
This vegan Loaded Baked Potato Soup proves with a handful of simple ingredients, you can make the most delicious and indulgent comfort foods! Whether you’re enjoying it on a chilly night or serving it up for friends and family, every bite delivers smoky, cheesy, and cozy goodness. Don’t forget to save those crispy potato skins! They’re the ultimate crunchy topper!
If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Loaded Baked Potato Soup
Ingredients
For the Potatoes and Skins:
- 4 large russet potatoes, scrubbed and poked a few times with a fork or knife
For the Crispy Potato Skins
- Reserved skins from the baked potatoes
- 1-2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon salt & pepper, plus more to taste
Tofu Bacon:
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons neutral oil, such as vegetable or canola
- 1 ½ tablespoons maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon liquid smoke, optional
- ½ teaspoon garlic powder
- 1 block extra-firm tofu, pressed and sliced into thin strips or small cubes
For the Soup:
- 2 tablespoons vegan butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 6 cloves fresh minced garlic
- 2 teaspoons fresh minced thyme
- 1 tablespoon all-purpose flour
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon pepper, plus more to taste
- ½ teaspoon salt, plus more to taste
- 2 cups vegan heavy cream, or extra cream non-dairy milk, at room temperature
- 1 cup vegan cheddar shreds, at room temperature, plus more for garnish
For Topping:
- Vegan cheddar shreds
- Chopped chives or green onions
- Cracked black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Scrub and pierce the potatoes a few times with a fork. Bake directly on the rack or on a tray for 50 to 60 minutes, flipping halfway through, until tender.
- Remove from the oven and let cool slightly. Increase the oven heat to 425°F (220°C).
- Once cool enough to touch, cut the potatoes in half. Using a spoon, scoop the flesh into a bowl and set the potato skins in a separate bowl.
- Slice larger skins into smaller pieces if desired. Pat dry.
- Toss skins with olive oil, smoked paprika, salt, and pepper.
- Place the potato skins on a parchment-lined baking sheet and bake at 425°F (220°C) for 10 to 12 minutes, or until crispy and golden, flipping halfway through.
- Reserve half of the crispy skins to add to the soup and the other half as crunchy toppers or serve them alongside the soup for dipping!
- While the potatoes are baking, make the tofu bacon.
- In a bowl, whisk together the soy sauce, 1 tablespoon neutral oil, maple syrup, smoked paprika, liquid smoke and garlic powder.
- Add the tofu, tossing gently to coat.
- Heat the remaining neutral oil in a pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the tofu and pan-fry until crispy and browned on all sides, 12 to 15 minutes, flipping occasionally. Remove and set aside.
- To the same pot, melt the vegan butter and olive oil over medium heat.
- When the butter has melted, add the onion and celery, and cook until softened, 5 to 6 minutes.
- Stir in garlic and cook another minute.
- Sprinkle in the flour and stir well to form a roux. Cook 1 to 2 minutes.
- Slowly whisk in the vegetable broth until smooth. Season with the smoked paprika, pepper, and salt, stirring to combine.
- Add the scooped baked potato flesh to the pot. Using an immersion blender or potato masher, pulse or mash lightly into the broth (I like my soup on the creamier side but leave some chunks if you prefer!).
- Stir in the heavy cream, cheddar shreds, and half of the crispy potato skins, mixing thoroughly to combine.
- Simmer gently for 5 to 7 minutes, stirring occasionally, until thick and creamy.
- Taste and adjust seasonings, if necessary.
- To serve, ladle soup into bowls. Top with tofu bacon, chives, and extra cheese.
- Serve extra potato skins on the side as a fun scoopable snack with the soup, and enjoy!
Video
